Cook The Book: Mighty Vegetable Broth

• 8 cups water
• 3 medium carrots (6 ounces), peeled
• 2 large celery ribs, with leaves (6 ounces)
• 2 medium parsnips (6 ounces), peeled
• 2 leeks, thoroughly rinsed
• 2 small parsley roots, including leaves, peeled
• 1 medium turnip (6 ounces), peeled
• 1 medium tomato (6 ounces)
• 1/2 small celeriac (celery root, knob celery, 3 ounces), peeled
• 2 cloves garlic

1. Place all the ingredients in a 4-quart pot. Bring to a boil over high heat. Reduce heat and simmer, covered, 1 hour. Uncover and simmer 1 hour longer.
2. Place a large, fine-mesh strainer over a bowl. Pour the broth and vegetables into the strainer. Gently press the vegetables remaining in the strainer, until all of the liquid has fallen into the bowl. Discard pressed vegetables.
3. Add any vegetables you have on hand: cabbage, spinach, onion, kohlrabi, and so on.

water, carrots, celery, parsnips, leeks, parsley roots, tomato, celery root, garlic

Taken from www.seriouseats.com/recipes/2009/08/mighty-vegetable-broth-recipe.html (may not work)